Wash the ube thoroughly, then steam or boil until tender, about 20 minutes. Cool and mash until smooth.

Preheat your oven to 350°F (175°C) and grease a 9x13-inch cake pan. Whisk together the flour and baking powder.

Beat together the eggs and sugar until pale and fluffy. Gradually stir in the cooled, mashed ube.

Fold in the dry ingredients into the ube mixture carefully. Pour the mixture into the prepared cake pan.

Bake for 25–30 minutes until a toothpick comes out clean. Let cool in the pan for about 10 minutes.

Prepare the milk soak by whisking together the whole, sweetened condensed, and evaporated milk.

Poke holes in the cooled cake and pour the milk mixture generously over it. Let sit for at least 30 minutes or refrigerate.

Whip the heavy cream until stiff peaks form and spread it evenly over the soaked cake.

Chill the completed cake for at least 2 hours. Serve cold, optionally garnished with fresh ube or sprinkles.